I've only heard of Masters of Wine based in UK. Our club uses one of them for our selections.
I've only heard of Masters of Wine based in UK. Our club uses one of them for our selections.
....... Littorai makes quite possibly the best Pinot in California. They also make a damn fine Chardonnay. I have a bottle of their 2013 left that I should drink soon . . .
Lol. Beaujolais Nouveau isn't my thing. But good single village Beaujolais can be one of the greatest values in fine wine!Ahem. It's that time.
Celebrate Beaujolais Nouveau Day - Nov 16, 2023
Beaujolais Nouveau Day is marked in France on the third Thursday in November with fireworks, music and festivals.www.beaujolaisnouveauday.com
Lol. Beaujolais Nouveau isn't my thing. But good single village Beaujolais can be one of the greatest values in fine wine!
Just thinking about Beaujolais cheers me up a little.
Lol. Beaujolais Nouveau isn't my thing. But good single village Beaujolais can be one of the greatest values in fine wine!
You've eaten most of your steak, there is wine in yours and your wife's glass, and the bottle is clearly around about half full. The question arises, was this the second bottle? [I suspect that I would have been way past half way if I had almost finished my steak ... but each to their own - some people drink most of their accompanying wine after they've eaten the accompaniment]View attachment 115299
Wow, this was good. A 2010 Buehler cab sold to us by Mr. Buehler himself. One of our "good" bottles I saved that we actually drank at its peak. I cooked steaks from the shop at the bottom of the hill for my wife's birhday (Guess I should have taken the photo before I ate most of mine.)
I've aged good Beaujolais up to 10 years from its vintage. 3-5 for something like this is its "prime" imho. I'll have to keep an eye out for this one!Friday night, popped this. New estate to me. Case in point, @skibob. Lovely. Appears to have had just the right amount of age to take the raw edge off - yes, there is one lurking here, even though it's gamay - while preserving gorgeous black raspberry and strawberry fruit. It's like a popsicle in a bottle. There is also something here that reminds me of cab franc, in a good way. A bit of sage or tarragon or fennel - something green and stalky and not entirely friendly. It's a great accent note. All for fourteen bucks. Insane.
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Fun label.More Cab with the Italian part of our Thanksgiving meal.
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Yes it looks like a bar code, have you seen it before?Fun label.
First night was quite impressive. Almost syrupy like many old madeiras. Dried figs, maple syrup (yes, maple), plus earthy tones like cardamom, cinnamon and so on.